- Recipes Home
- Interest Groups
Chicken With Mushrooms, Mustard & Lemon Recipe
|Canned chicken broth||6 Cup (96 tbs)|
|Water||3 Cup (48 tbs)|
|Carrots||2 , chopped|
|Stalk celery||1 , chopped|
|Onion||1 Medium, sliced|
|Whole chicken breasts||3|
|Small white mushrooms||1⁄2 Pound|
|Ground pepper||To Taste|
|Flat anchovy fillets||4 , chopped|
|Olive oil||1⁄2 Cup (8 tbs)|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 2074 Calories from Fat 1157
% Daily Value*
Total Fat 130 g200.6%
Saturated Fat 19.6 g98%
Trans Fat 0.1 g
Cholesterol 323.8 mg
Sodium 3095.9 mg129%
Total Carbohydrates 72 g23.9%
Dietary Fiber 12.3 g49.2%
Sugars 24.3 g
Protein 168 g335.8%
Vitamin A 414.2% Vitamin C 147.8%
Calcium 37.7% Iron 60.9%
*Based on a 2000 Calorie diet
Bring to a boil.
Add chicken breasts.
Cover saucepan and reduce heat.
Simmer 40 to 50 minutes or until chicken is tender.
Wash and dry mushrooms thoroughly and slice thin.
Remove chicken from broth, reserving broth for other uses.
Set chicken aside until cool.
Bone and skin cooled chicken.
Slice meat into thin strips.
Place sliced chicken in a large salad bowl.
Add sliced mushrooms.
Combine mustard, lemon juice and salt and pepper in a small bowl.
Add anchovies and oil; mix to blend.
Taste and adjust anchovy dressing for seasoning, then pour over chicken mixture.